What kind of apples work best for Apple Thyme Jam?

Honeycrisp and Fuji apples are both excellent choices. Honeycrisp apples hold their shape and add a tart brightness, while Fuji apples break down more and create a smoother spread. You can also mix both for a perfect balance of texture and flavor.

Can I use dried thyme instead of fresh in this jam recipe?

Yes, but reduce the amount to about 1/3 of the fresh thyme measurement. Fresh thyme delivers a more aromatic, nuanced flavor, but dried thyme can still work in a pinch. Always taste the mixture before canning to ensure the herbal note isn’t overpowering.

Do I need to process the jars in a boiling water bath?

If you plan to store the Apple Thyme Jam for more than a few weeks, water bath processing is highly recommended. It ensures food safety and allows for storage at room temperature for up to a year. For short-term use, you can refrigerate the jars after cooling without processing.

How long does homemade Apple Thyme Jam last?

Unopened, properly processed jars last up to 1 year when stored in a cool, dark place. Once opened, refrigerate and consume within 3 weeks . Always check for signs of spoilage before use, such as mold or an off smell.

Apple Thyme Jam Recipe – Sweet Meets Savory in This Easy Fall Favorite

Name: Apple Thyme Jam Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups peeled and finely chopped apples (about 4 medium Honeycrisp or Fuji apples); 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 1 tablespoon finely chopped fresh thyme leaves; 1 cup apple juice or cider; 3 cups granulated sugar; 1 box (1.75 oz) fruit pectin (e.g., Sure-Jell or Certo); Optional: 2–3 sprigs of fresh thyme for steeping in the jar

Description

This Apple Thyme Jam is a unique sweet and savory preserve made with fresh apples, lemon juice, and earthy thyme. It’s perfect for breakfast, cheese boards, or even savory glazes. With no candy thermometer needed, it’s an easy stovetop recipe that delivers a sophisticated flavor profile.

Ingredients

Scale

4 cups peeled and finely chopped apples (about 4 medium Honeycrisp or Fuji apples)
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon finely chopped fresh thyme leaves
1 cup apple juice or cider
3 cups granulated sugar
1 box (1.75 oz) fruit pectin (e.g., Sure-Jell or Certo)
Optional: 2–3 sprigs of fresh thyme for steeping in the jar

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Instructions

Peel, core, and finely chop the apples into small, even pieces.
In a large saucepan or Dutch oven, combine the chopped apples, lemon juice, lemon zest, and apple juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples begin to soften.
Stir in the fruit pectin and increase the heat. Bring the mixture to a full rolling boil that cannot be stirred down.
Add the granulated sugar and chopped thyme leaves. Stir well and return to a full boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam from the surface.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Add thyme sprigs if using.
If long-term storage is desired, process the jars in a boiling water bath for 10 minutes. Otherwise, cool to room temperature and refrigerate.

Notes

Use fresh lemon juice and zest for the best flavor and proper setting.
Honeycrisp apples provide a chunkier texture, while Fuji apples result in a smoother spread.
For visual appeal and extra aroma, place a sprig of thyme in each jar before sealing.
Store opened jars in the refrigerator and use within 3 weeks.
Processed jars can be stored in a cool, dark place for up to 1 year.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Preserves
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 jar (approx. 1/2 cup)
Calories: 597
Sugar: 139g
Sodium: 27mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 155g
Fiber: 4g
Protein: 1g
Cholesterol: 0mg